About 6 weeks ago, I made a simple Berliner Weisse. When I put it into primary, I pitched both yeast and the lactobacillus. It's been sitting in the primary ever since.
Yesterday, I took a taste sample because I'm wondering when I should bottle it. The sour character was pretty much non-existant.
I realize that sour character can take a while to develop. What I'm wondering is how I should wait for that to develop. Do I leave it in the fermenter for a few more months (will it carbonate at that point?)? If I bottle it now, will that develop in the bottle? If so, will that lead to bottle bombs?